Description
Keto Yakitori Chicken Skewers offer a delicious low-carb twist on traditional Japanese grilled chicken. Featuring a sugar-free, flavorful glaze made with tamari, allulose, and fresh ginger, these juicy grilled chicken skewers make a perfect keto-friendly dinner or appetizer with authentic savory and slightly spicy notes.
Ingredients
Yakitori Sauce
- 1/4 cup tamari or soy sauce
- 1/4 cup water
- 1/4 cup brown sugar replacement
- 2 tbsp allulose or xylitol
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger or 1/2 tsp ground ginger
- 1/4 tsp hot pepper flakes
- 1/4 tsp xanthan gum or glucomannan
Chicken Skewers
- 2 lb boneless skinless chicken thighs, chopped into bite-sized pieces
- 6 to 8 large bamboo skewers or 12 small appetizer-sized skewers (soaked in water for at least 1 hour)
Garnish
- 2 tsp toasted sesame seeds
- 1 medium scallion, chopped
Instructions
- Prepare the Yakitori Sauce: In a medium saucepan over medium heat, combine tamari, water, brown sugar replacement, allulose (or xylitol), sesame oil, minced garlic, ginger, and hot pepper flakes. Bring the mixture to a boil.
- Thicken the Sauce: Sprinkle the xanthan gum evenly over the surface of the boiling sauce and whisk vigorously to prevent clumping. Continue boiling for 2 to 3 minutes until the sauce is somewhat thickened. Remove from heat and allow to cool completely.
- Marinate the Chicken: Place the chopped chicken thighs in a bowl and toss with two-thirds of the cooled sauce ensuring the pieces are well coated. Cover and refrigerate for 2 hours to allow the flavors to infuse. Reserve the remaining sauce for serving.
- Prepare the Skewers: If using bamboo skewers, soak them in water for at least an hour to prevent burning while grilling. Thread the marinated chicken pieces evenly onto the skewers.
- Preheat and Grease the Grill: Preheat your grill to medium-high heat. Grease the grill grates to prevent the chicken from sticking.
- Grill the Chicken Skewers: Place the skewers on the grill and brush with the remaining marinade. Grill the skewers for 5 to 6 minutes per side, brushing frequently with the marinade to enhance flavor and moisture.
- Garnish and Serve: Remove the skewers from the grill and transfer to a serving platter. Sprinkle with toasted sesame seeds and chopped scallions. Serve immediately with the reserved yakitori sauce on the side.
Notes
- Storage: Store leftovers in a covered container in the refrigerator for up to 5 days.
- Skewer Tip: Soaking bamboo skewers prevents them from burning on the grill.
- Sweetener Choices: Use allulose or xylitol as sugar replacements to keep the glaze keto-friendly.
- Marinating Time: For best flavor, marinate chicken for at least 2 hours but you can marinate overnight if desired.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Japanese
